Mango Chili Shrimp & Scallop Kebabs
Summer is my Zen 🧘♀️, my happy place! I find time to relax, and try to focus on the “now”, not on the past and not on my worries about the future. I’m physically more active, I spend more time outside, and I also love firing up the BBQ!
Barbecuing is my ultimate foody time! The grilled foods have that beautiful smoky taste and aroma 😋. Another reason is I don’t have to heat up the kitchen plus, it’s the perfect outdoor spot to cook when friends and family come over.
There are almost 100 BBQ recipes on Club Foody, and there are more coming every year. Recently, I shared a few like Moroccan Beef Patties, Baja Shrimp Tacos, Peruvian Grilled Chicken 🐓, Polynesian Pork Ribs, Mediterranean Lamb Burgers, as well as this featured one: Mango Chili Shrimp & Scallop Kebabs!
These are incredibly tasty! With a mix of sweet and spicy, this vibrant, colorful BBQ recipe is ideal for entertaining. It’s the perfect grilled meal for any seafood lover 🦐🦞! From start to finish, it takes less than 30 minutes before you can enjoy this delicious summer dish!
What makes this Mango Chili Shrimp & Scallop Kebabs recipe so amazing is obviously the sauce 🥣. One of its main components is my homemade Sweet Chili Sauce It gives the perfect balance of sweet, slightly spicy, and tangy without overpowering the seafood.
When threading the food on the skewers, make sure the shrimp 🍤 are pierced twice so they don’t fall off between the grates. For the scallops, try to find the big ones like Sea Scallops, which are between 1 ½ to 2 inches across. You should avoid the Bay Scallops as they are about 1/3 the size and might fall off when grilling.
I normally use metal skewers when making kebabs. If you opt for the wooden ones, make sure to soak them for at least 30 minutes in water before grilling to prevent them from catching fire 🧯. I know we’re barbecuing, but to a certain degree… food doesn’t need to be burnt, lol!
Another important step that many disregard is leaving space between each ingredient on the skewer. It just needs a small gap, which is enough to allow the hot air 🌀 to circulate, providing even cooking. If not, the pieces will block the heat flow and steam instead of grilling, leaving them undercooked.
As I mentioned above, this is a quick recipe to make. To avoid confusion, when I film 🎥, I try to be cohesive by showing step-by-step instead of going back and forth, unless I really have no choice. When there’s no camera rolling, this is how I proceed with my recipe…
I start with the sauce, and while I let it cool off for 10 minutes ⏳, I begin assembling the kebabs, which takes maybe 7 minutes at most. Then I start the BBQ and grease the grates. I go back inside and process the sauce in the blender. I go back outside with the sauce and grill the kebabs; 25 minutes in total.
With a gorgeous sauce, these Mango Chili Shrimp & Scallop Kebabs are certainly a must-try this summer. With a savory tropical flavor, this is a recipe everyone will love 😍! Serve them with either white or coconut rice, sprinkle on some finely chopped cilantro, and enjoy them with more sauce on the side…
Bon Appétit! 🍽
Check out these other incredible BBQ & grilling recipes… 😀
– BBQ Beef Shish Kebabs
– Grilled Jalapeño Poppers
– Ultimate Cheeseburgers
– Grilled Marlin Steaks
– Peri Peri Chicken
– Tomates à la Provençale (Tomatoes Provencal)
– Caribbean Jerk BBQ Pork Chops
– Creole Shrimp & Andouille Skewers
– Elotes • Grilled Mexican Street Corn
and for even more BBQ recipes 🔥, click on this link… Recipe Category • BBQ & Grilling
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Mango Chili Shrimp & Scallop Kebabs
Hover to scale
Equipment
- 4 metal or wooden skewers Footnote
Ingredients
MANGO CHILI SAUCE
- 1 tbsp. canola oil, plus more for BBQ grates tips & tricks
- ¼ cup red onions, chopped
- ground Himalayan pink salt, to taste
- 1 tbsp. ginger, chopped
- 2 large cloves garlic, chopped
- 1 large mango, stone removed, and cubed into pieces tips & tricks
- 1 tsp. chili powder
- ½ tsp. hot paprika
- freshly ground mixed peppercorns, to taste
- 4 tbsp. pineapple juice, divided
- 1 tbsp. freshly squeezed lime juice tips & tricks
- 2 tbsp. sweet chili sauce see Recipe
- 1 tbsp. agave nectar, or to taste tips & tricks
KEBABS
- 12 large prawns, peeled and deveined
- 8 pieces pineapple
- 8 large scallops, muscles removed and patted dry
- 8 pieces red peppers
- ground Himalayan pink salt, to taste
- 1 tbsp. fresh chopped cilantro, for garnish tips & tricks
Directions
MANGO CHILI SAUCE
- In a skillet over medium heat, add oil. When it gets hot, add onions and season with salt; sauté for 2 minutes. Add ginger and garlic; sauté for 1 minute.
- Add mango cubes and cook until soft, about 2 minutes, stirring constantly.
- Season with chili powder, hot paprika, and freshly ground mixed peppercorns. Pour in 2 tbsp. pineapple juice and lime juice. Add sweet chili sauce and agave nectar; stir well.
- Reduce the heat to medium-low and simmer for 5 minutes.
- Remove the mixture from the heat and allow to cool for 10 minutes before transferring to the jar of a blender.
- Pulse a few times, pour in the remaining 2 tbsp. pineapple juice, and pulse again until well blended; taste and adjust seasoning if needed.
- Transfer to a basting pot and set aside while assembling the kebabs.
KEBABS
- Using 4 skewers, thread shrimp, piercing twice, then a pineapple piece, followed by a scallop, and red pepper piece, leaving a little gap between each ingredient. Repeat the same order, finishing with a prawn; set aside.
- Bring the BBQ temperature between 450ºF and 500ºF; generously grease the grates with canola oil, using paper towel and tongs.
- Place kebabs on prepared grates and grill 2 minutes per side.
- After the first 2 minutes, flip them and spoon mango chili sauce over the kebabs, spreading it evenly with a brush; continue grilling for the remaining 2 minutes.
- Served with either white or coconut rice, sprinkle on chopped cilantro, with mango chili sauce on the side.
Notes
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